Sausage Gravy On Biscuit Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.

Combine dry ingredients

In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon granulated sugar, and 1 teaspoon salt until evenly distributed.

Cut in the butter

Add 1/2 cup very cold, cubed unsalted butter to the dry mix. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining (about 6–10 presses). Work quickly so butter stays cold.

Add buttermilk and form dough

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork just until the dough comes together and is shaggy — don’t overmix. If dough looks too dry, add up to 2 tablespoons additional buttermilk.

Turn out and fold

Turn the dough onto a lightly floured surface. Gently pat into a rectangle about 3/4 inch to 1 inch thick. Fold the dough over onto itself 2–3 times to create layers, then gently pat again to 3/4–1 inch thickness. Handle minimally.

Cut biscuits

Use a 2 1/2–3 inch round biscuit cutter (or a floured drinking glass) and press straight down without twisting to cut biscuits. Gather scraps, gently press together, and cut additional biscuits. You should get about 8–10 biscuits.

Bake

Place biscuits on prepared baking sheet so sides touch for taller biscuits or spaced apart for crisper sides. Brush tops with 2 tablespoons heavy cream or extra buttermilk if desired. Bake in preheated 450°F (230°C) oven for 10–14 minutes, until golden brown on top. Remove and let rest while making gravy.

Cook the sausage

In a large skillet (12-inch works well) set over medium heat, add 1 pound bulk pork sausage. Break the sausage into small pieces with a spatula and cook, stirring occasionally, until browned and no longer pink, about 6–8 minutes. Leave any rendered fat in the pan; drain off excess fat if more than 3 tablespoons remain, but keep about 2–3 tablespoons for flavor and to make the roux.

Make the roux

Sprinkle 1 1/4 tablespoons all-purpose flour evenly over the cooked sausage and fat. Stir constantly for 1–2 minutes to cook the raw flour taste and coat the sausage; the mixture will become pasty and lightly browned.

Add milk and simmer

Gradually pour in 3 cups whole milk while stirring or whisking to combine and to prevent lumps. Bring the mixture to a gentle simmer over medium-low heat. The gravy will thicken as it heats; simmer, stirring occasionally, for 5–8 minutes until it reaches a creamy, spoonable consistency. If gravy becomes too thick, add additional milk 2 tablespoons at a time to reach desired consistency.

Season

Season the gravy with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning—if the sausage is very salty, reduce added salt. Stir in 1/4 teaspoon crushed red pepper flakes and 1 teaspoon chopped fresh thyme if using, for an optional flavor boost.

Finish

Turn heat to low and keep the gravy warm, stirring occasionally. If the gravy thickens too much while standing, whisk in a splash of milk to loosen before serving.

Serve

Split warm biscuits in half horizontally. Spoon a generous portion of sausage gravy over each biscuit half (or over halved stacked biscuits). Serve immediately while hot.